Cheesy Garlic Mashed Potatoes
These cheesy garlic mashed potatoes can be made quickly. These mashed potatoes are better than your typical mashed potatoes because of the stove top roasted garlic and added dollop of Greek yogurt. They're a great side dish for Thanksgiving, Easter, or any other night.
Servings 2 people
- 1 cup water
- 1 large Russet potato about 1 cups, cubed
- 1/2 teaspoon salt
- 1 tablespoon roasted garlic about 3 cloves
- 1/4 cup plain Greek yogurt
- 1/4 cup milk
- 1/2 cup medium cheddar cheese shredded
- 1 tablespoon chives chopped
Add 1 cubed potato and 1/2 tsp salt to a medium stock pot, cover with water. Bring to a boil and cook until potatoes are soft, about 15-20 minutes.
Remove water by pouring it out into a strainer. Return potatoes to stock pot.
Prepare garlic by removing 3 garlic cloves from outer paper layers. Next cut ends off each clove, and smash clove with the side of a large knife. This will separate the outer paper layers from the garlic. Pour 1 tbsp olive oil into a warm saucepan, then add garlic cloves. Cook over med-low heat, covered for 10-15 minutes.
Add 1/2 c Greek yogurt, 1/2 c milk, 1 c cheddar cheese, cooked garlic cloves, and salt & pepper to potatoes. Mash with a fork or potato masher. Top with fresh or dried chives. Serve immediately.
- Cook potatoes in an Instant pot, but like all Instant Pot recipes, the pressure cooking time may be short, but it takes time to get up to pressure and to release the pressure. Plan on at least 30 minutes to cook these potatoes.
- Check doneness of potatoes by piercing one with a fork. If it slides in and out easily, your potatoes are done. If potatoes are not done, set timer to another 5 or so minutes, and continue until potatoes are soft.
- Use a fork or potato masher to mash the potatoes directly in the Instant Pot.
- I kept the skins on for extra texture, ease, and nutrients. You can peel them or leave them on, either way.